/ / The Queen’s Favourite Chocolate Biscuit Cake

The Queen’s Favourite Chocolate Biscuit Cake


The Queen’s favourite Chocolate Biscuit Cake. Rich dark chocolate cake with a crunchy touch of a British classic tea biscuits.

How to make The Queen’s Favourite Cake?

This is an easy no-bake recipe. You need to start of combining sugar and softened butter until it starts to lighten. Add melted dark chocolate, then fold pieces of tea biscuits. Transfer mixture into a cake ring and refrigerate for about 3 hours. When it’s set, remove from the fridge and cover with chocolate ganache.

Chef Darren McGrady, former personal chef to Queen Elizabeth II said: “This chocolate biscuit cake is Her Royal Majesty the Queen’s favourite afternoon tea cake by far,” and “This cake is probably the only one that is sent into the royal dining room again and again until it has all gone.”

The Queen Elizabeth II sadly passed away today at the age of 96. She was an inspiration to many of us. May She rest in peace.

The Queen's Favourite Chocolate Biscuit Cake

The Queen’s Favourite Chocolate Biscuit Cake

Recipe by Magda | yummytitbitsCourse: Cake, DessertDifficulty: Easy


Prep time


Resting Time




  • 250 g rich tea biscuits, roughly crushed

  • 170 g unsalted butter, softened

  • 170 g granulated sugar

  • 200 g dark chocolate, melted

  • 1/2 tsp butter, for greasing the pan

  • Chocolate ganache:
  • 200 g dark chocolate

  • 100 ml double (heavy) cream

  • 50 g dark chocolate for topping, chopped


  • Butter a 8″ (20 cm) cake tin and line the bottom with parchment paper.
  • Break each of the biscuits into almond size pieces by hand and set aside.
  • In a large bowl, combine the butter and sugar until the mixture starts to lighten.
  • Melt the 200 g of the dark chocolate and add to the butter mixture, stirring constantly.
  • Fold in the biscuit pieces until they are all coated with the chocolate mixture.
  • Spoon the mixture into the prepared cake tin. Try to fill all of the gaps on the bottom of the ring because this will be the top.
  • Chill the cake in the refrigerator for at least 3 hours.
  • Meanwhile, melt 200 g of dark chocolate with double cream in a saucepan over low heat. Remove cake from the fridge. Slide the ring off the cake and turn it upside down onto a cake wire.
  • Pour the melted chocolate over the cake and smooth the top and sides using a palette knife. Top with pieces of chocolate.
  • Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.
  • Allow the chocolate to set in the fridge for about 30 minutes.


  • Inspired by original recipe from The Royal Chef.
  • Remove cake from the fridge about 30 minutes before serving. Cut with warm knife for the best results.

Do you like my recipes?

I will appreciate if you buy me a coffee. Your support will enable me to further develop this blog and publish delicious content.
Thank you so much!

Did you make this recipe?

Mention @yummytitbitsbymagda or tag #yummytitbits on Instagram!

How much do you love this recipe?

Click on a heart to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to send the love.

Share your favourite recipe with others...

And follow on social media for more!

I am sorry you did not like this recipe!

Let me improve it!

Tell us how I can improve this recipe?

Leave a Reply

Your email address will not be published. Required fields are marked *